论文部分内容阅读
为了研究宜昌橙果皮及其蜜饯香气成分的组成和变化,使用气相色谱-质谱联用仪分析了宜昌橙鲜果皮及其蜜饯的挥发性成分,分别检测到21,19种成分。鲜果皮的主要香气成分为d-柠烯、γ-松油烯、芳樟醇,三者的相对含量分别为67.84%,8.64%和9.48%。其蜜饯的香气成分为4-萜烯醇、5-羟甲基糠醛、2,3-二氢-6-甲基-3,5-二羟基-4H-吡喃-4-酮、一乙酸甘油酯,四种化合物的相对含量分别为29.04%,12.23%,11.86%和14.67%。从挥发油成分组成看,宜昌橙鲜果皮与普通陈皮相似,而其蜜饯香气则为鲜果皮、蔗糖的生物转化、热解产物。
In order to study the composition and changes of the aroma constituents of Yichang orange peel and its candied fruits, the volatile components of the fresh peel of Yichang and its candied fruits were analyzed by gas chromatography-mass spectrometry, and 21 and 19 components were detected respectively. The main aroma components of fresh peel are d-limonene, γ-terpinene and linalool, the relative contents of the three are 67.84%, 8.64% and 9.48% respectively. Its sweet aroma components are 4-terpene alcohol, 5-hydroxymethyl furfural, 2,3-dihydro-6-methyl-3,5-dihydroxy-4H-pyran-4-one, The relative contents of the four compounds were 29.04%, 12.23%, 11.86% and 14.67%, respectively. From the composition of volatile oil composition, Yichang orange fresh peel is similar to ordinary dried tangerine peel, and its preservative aroma is fresh peel, sucrose bioconversion, pyrolysis products.